This item is in: Food Science > Safety > Managing safety

Food safety control in the poultry industry

Edited by G Mead, formerly Royal Veterinary College, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 113

Mead's detailed handling of a broad and complex subject is done in a surprisingly accessible manner. Edited by distinguished Professor Geoffrey Mead …a respected consultant of food safety.
Euro Food and Drink

…contains prodigious amounts of both scientific and applied detail, it is useful for those working in the poultry industry, for microbiological and veterinary libraries.
Microbiology Today

…a standard reference recommended to both academics and members of food companies, invlolved in suppling and marketing poultry.
Advances in Food Science

 - reviews recent research on identifying and controlling hazards at all stages in the supply chain
 - edited by a leading expert in this hot area with contributions from a worldwide team of experts
 - identify how to meet and excede consumers high expectations in food safety

The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products.

The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.

With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies.

ISBN 1 85573 954 2
ISBN-13: 978 1 85573 954 3
August 2005
576 pages  234 x 156mm  hardback  
£180.00 / US$305.00 / €215.00

Usually dispatched within 24 hours

An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

About the editor

Professor Geoffrey Mead was formerly at the Royal Veterinary College, University of London. Now a consultant, he has an international reputation for his work on the microbial safety and quality of poultry meat.

Titles which may also be of interest:
Poultry meat processing and quality
Microbiological analysis of red meat, poultry and eggs
Improving the safety of fresh meat
Principles and practices for the safe processing of foods

Contents

Bacterial infection of eggs
R K Gast, United States Department of Agriculture, Agriculture Research Service, USA
 - Introduction
 - Routes of transmission of Salmonella into poultry flocks and eggs
 - Characteristics of Salmonella contamination of eggs
 - Future trends
 - Sources of further information and advice
 - References

Pathogen contamination risks in poultry as a risk to human health
N A Cox, L J Richardson, J S Bailey, D E Cosby, J A Cason and M T Musgrove, United States Department of Agriculture and G C Mead, Consultant, UK
 - Introduction
 - Foodborne human pathogens associated with poultry
 - Colonization of the live bird
 - Salmonella and Campylobacter in poultry production
 - Other pathogens
 - Possible control strategies
 - Future trends
 - References

Detecting and controlling veterinary drug residues in poultry
V Hagren, P Peippo and T Lövgren, University of Turku, Finland
 - Introduction
 - Sample preparation techniques
 - Analytical methods for drug residues
 - Improving control of veterinary drug residues
 - Future trends
 - References

Modelling risks from antibiotic and other residues in poultry and eggs
D J Donoghue, University of Arkansas, USA
 - Introduction
 - Mechanism of transfer
 - Establishment of safety tolerances for residues
 - Modelling and predicting levels of residue transfer
 - Implications for effective control
 - Future trends
 - Sources of further information and advice
 - References

Pathogen population on poultry farms
R H Davies, Veterinary Laboratories Agency, UK
 - Introduction
 - Foodborne pathogens in poultry and their significance
 - The prevalence of pathogens on poultry farms
 - Sources of infection
 - Sampling techniques
 - Control of Salmonella
 - Control of Campylobacter
 - Future trends
 - Sources of further information and advice
 - References

Catching, transporting and lairage of live poultry
D B Tinker and C H Burton, Silsoe Research Institute and V M Allen, University of Bristol, UK
 - Introduction
 - Improving catching and transport systems
 - Improving sanitation of transport systems
 - Pre-slaughter lairage systems
 - Future trends
 - Sources of further information and advice
 - References
 - Acknowledgements

Ensuring the safety of poultry feed
S Ricke, Texas A & M University, USA
 - Introduction
 - Incidence of toxigenic fungi and foodborne bacterial pathogens
 - Decontamination treatments for feed
 - Safe management of feed production
 - Future trends
 - Sources of further information and advice
 - References
 - Acknowledgements

The effective control of hazards in Swedish poultry: the case for Sweden
S Sternberg, S Boqvist, B Engström and P Haggblöm, National Veterinary Institute, Sweden
 - Introduction
 - Poultry production in Sweden
 - The comprehensive control programme
 - Legal basis for the control of Salmonella
 - Critical points in the supply chain
 - Control of Salmonella in poultry feed
 - Animal husbandry
 - Breeder birds
 - Hatchery
 - Dealing with infections in poultry houses
 - Dealing with Salmonella-infected flocks
 - Control of Salmonella at slaughter
 - Conclusions
 - Future trends
 - References

The use of probiotics to control pathogens in poultry
G C Mead, Consultant, UK
 - Introduction
 - Native microflora of the alimentary tract
 - Use of probiotic organisms
 - Use of probiotics to control foodborne pathogens
 - Future trends
 - Sources of further information and advice
 - References

The HACCP concept and its application in primary production
D J MacDonald, Consultant, Germany
 - Introduction
 - Risk
 - Difficulties in implementing HACCP principles
 - Why should HACCP be applied to primary production? Key food hazards and risks on the farm
 - Genetically modified organisms (GMOs)
 - Allergens
 - HACCP in a farm setting
 - HACCP in a poultry unit
 - Future trends
 - References

Microbial risk assessment in poultry production and processing
L Kelly, University of Strathcylde, UK
 - Introduction
 - The methodology of MRA
 - MRAs for Salmonella and Campylobacter
 - Future trends
 - Sources of further information and advice
 - References

Techniques for reducing pathogens in eggs
B W Sheldon, North Carolina State University, USA
 - Introduction
 - USDA Salmonella Enteritidis (SE) risk assessment for shell eggs and egg products
 - CDC foodborne illness report
 - Egg safety from production to consumption: an action plan to eliminate salmonellosis due to SE contamination of eggs
 - Rapid cooling
 - Pasteurization technologies
 - Future trends
 - References

Improving slaughter and processing technologies
J A Byrd, United States Department of Agriculture, USA
 - Introduction
 - Contamination risks during slaughter and evisceration of poultry
 - Improved technologies to prevent contamination
 - Acid treatment of ready-to-eat products
 - Future trends
 - References

Refrigeration and the safety of poultry meat
S J James, University of Bristol, UK
 - Introduction
 - Effects of low temperature on microbial survival and growth
 - Refrigeration mechanisms and technologies
 - The cold chain
 - Improving control in the cold chain
 - Future trends
 - Sources of further information and advice
 - References

Sanitation in poultry processing
J W Arnold, United States Department of Agriculture, USA
 - Introduction
 - Sanitation programmes
 - Sanitation technologies
 - Sanitation operations
 - Assessment of effectiveness
 - Future trends
 - Sources of further information and advice
 - References

HACCP in poultry processing
P A Curtis, Auburn University, USA
 - Introduction
 - Preliminary tasks
 - Assembling the HACCP team
 - Describing the food and its distribution
 - The intended use and consumption of the food
 - Developing a flow diagram that describes the process
 - HACCP principles
 - Enforcement
 - Imports and exports
 - Future trends
 - Sources of further information and advice
 - References

On-line physical methods for decontaminating poultry meat
C James, University of Bristol, UK
 - Introduction
 - Steam
 - Hot water
 - Dry heat
 - UV light
 - Microwaves
 - Ultrasound
 - Drying during chilling
 - Other novel techniques
 - Selecting the right technique
 - Future trends
 - Sources of further information and advice
 - References

Microbial treatments to reduced pathogens in poultry and poultry meat
P L Connerton and I F Connerton, University of Nottingham, UK
 - Introduction
 - Bacteriophage
 - Bacteriocins
 - Regulatory issues
 - Public acceptability of the technology
 - Future trends
 - Sources of further information and advice
 - References

Irradiation of poultry meat
J Farkas, Central Food Research Institute, Hungary
 - Introduction
 - Principles of food irradiation and relevant properties of ionising radiation
 - Principal types of radiation source
 - The role of irradiation in decontaminating fresh or frozen poultry meat
 - Factors influencing the technological feasibility of irradiating poultry meat
 - Improving the microbiological safety of minimally-processed poultry products
 - Radiation sterilisation (‘radappertization’) of poultry products
 - Cost/benefit aspects of radiation decontamination
 - Wholesomeness of irradiated food
 - Regulatory aspects of food/poultry meat irradiation
 - Future trends
 - References

Rapid detection and enumeration of pathogens on poultry meat
S M Russell, University of Georgia, USA
 - Introduction
 - Sampling methods for poultry products
 - Detection methods
 - Enumeration methods
 - Microbial identification
 - Monitoring microbial growth: kinetic optical density
 - Selecting the right technique
 - Future trends
 - Sources of further information and advice
 - References

Modified atmosphere packaging and the safety of poultry meat
P N Skandamis, E T Tsigarida and G-J E Nychas, Agricultural University of Athens, Greece
 - Introduction
 - Microbial spoilage of poultry
 - Changes in MAP and their effects on survival and/or growth of pathogens
 - Factors affecting the use and effectiveness of MAP
 - Future trends
 - Conclusions
 - References

Handling poultry and eggs in the kitchen
C J Griffith and E C Redmond, University of Wales, UK
 - Introduction
 - Raw poultry meat and eggs: food handlers’ knowledge, attitudes and practices
 - Poultry handling and Risk Assessment
 - Educating food handlers
 - Future trends
 - References